Chicken with Rice and Beans

Three favorite Latin-American ingredients combine here to make one hearty and delicious dish that's welcome any time of year. We recommend Goya canned black beans, which hold up during cooking better than other brands do.
WINE RECOMMENDATION:A fruity red wine such as a merlot is best with this classic dish. If you can, try to find a bottle from a producer in Argentina or Chile, or open your favorite California merlot.

directions

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.

Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 1 1/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.

Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1576

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

2 reviews

Good

I found the rice does not absorb the water and become fully cooked using these guidelines. Had to remove the chicken, add more water and boil/simmer much longer...so I would fix rice separate and add. I noticed the first review suggested that. I should have taken the suggestion. Otherwise very good!

Very good

Made it exactly as called for in the recipe, except that i parboiled some short grain brown rice for about 15 minutes, then drained it and added it to the pan in place of the white rice (and reduced the water by half). Also used a pint of home canned tomatoes instead of the 1 cup--and skipped the pimento as i didn't have any on hand. We liked it real well. Next time i may use chopped cilantro in place of the parsley and will skin the chicken before i brown it.